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Saturday, April 17, 2010
Posted by ZOMT

Chicken & Shitake Congee (1)

My mum made a rice congee the other day and after having her describe how delicious and simple it was I just had to try this out. I had never actually heard of 'congee' before and read quite a few different recipes and varieties before coming up with my own version. This is not a traditional congee in any sense and would possibly not be considered a congee at all by some...perhaps a combination of risotto and congee texture.

Anyway, it is very simple, doesn't have a lot of ingredients and tastes amazing. A lovely dish to have if you are feeling a bit under the weather too. I have really enjoyed this all week!

Chicken & Shitake Congee (2)

Chicken & Shitake Congee
serves 7 / approx. 300 calories per serve
approx. macronutrient breakdown: fat 2.5g / carbs 46.8g / protein 17.5g

400g chicken breast
1/2 cup pearl barley (uncooked)
250g g brown rice*
100g rice flakes**
40g dried shitake mushrooms
500ml vegetable stock (or chicken)
1 tsp ginger, ground (or fresh if you have it)
1 birdseye chili

Soak the shitake mushrooms for 30mins in boiled water (or as per the packet instructions.) Reserve water.
In a large pot, add the ginger, whole chili, vegetable stock and 2-3 cups of water (as required to cover chicken, depending on your pot size). Bring to the boil and poach the chicken breasts. Remove chicken and set aside to cool.
Add the pearl barley straight into the pot and allow to cook for around 20mins, until tender. Then add in your brown rice and rice flakes. Allow this to all simmer and cook for 60mins, add reserved water from your soaked shitake mushrooms as necessary...the process is much like a risotto here. Just keep stirring occasionally and don't allow the bottom to burn. Once you have achieved the desired texture (I prefer mine like porridge,) add the chicken and mushrooms in and stir well.
Serve with fresh chili on top if you are brave. (Not like me!)

* I used an instant brown rice sachet that cooks very quickly in about 5 mins. I would suggest you add raw brown rice at the same time as the barley to allow it to cook properly.
** The rice flakes cook very quickly and break down to give that nice creamy consistency.

Chicken & Shitake Congee (4)


tigerfish said...

Congee indeed. Thick congee though :)

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